French Pear Pudding

Submitted by I'mPat

"From a low GI Cookbook. Times are estimated. Note 1 - Try using chopped dried pear instead of the sultanas to further reduce the GI value. Note 2 - You can use a low-calorie sweetener suitable for cooking instead of the sugar and this will slightly reduce the energy content, carbohydrate content and GI value of the finished dish. Given a low GI rating."

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 4 pear puddings
• Serves: 4

ingredients

• cooking spray (canola)
• 2 pears (medium peeled cored quartered and thinly sliced)
• 14.79 ml lemon juice
• 29.58 ml sultanas (see Note 1)
• 118.29 ml plain flour (stone ground specified 80g or 2 2/3oz)
• 29.58 ml caster sugar (see Note 2)
• 2 eggs (lightly beaten)
• 4.92 ml vanilla essence
• 300 ml low-fat milk (10floz)

directions

1. Preheat oven to 180C (350F/Gas 4).
2. Lightly spray 4 x 1 cup (250ml/8floz) capacity non-stick muffin holes with canola oil spray.
3. Put pear slices and lemon juice into a bowl and mix to combine and then layer the pear slices and sultanas into the muffin holes.
4. Whisk together the flour, sugar, eggs, vanilla and milk and pour over the pears and bake for 20 to 25 minutes or until set.

Reviews

[COOKGIRl]

Yummy although I made this a bit differently than written. First I used 3 smaller pears which were Bartletts grown in Hood River, Oregon. The pears were pureed then I proceeded with the recipe replacing the sultanas with Oregon-grown dried cranberries. Meyer lemon juice and zest replaced standard lemon. I don't know if "pudding" in Australian is the same as pudding in the States which is very smooth and no lumps. This was very delicious and took close to 1 hour to bake. I used whole milk, too. Reviewed for Make My Recipe Downunder/September.

 

[Debbwl]

Not sure what I was thinking this would be like but was so surprised and impressed at how the pear flavor shined with just a little vanilla and egg in the background. I made using Bartlett pear dried cranberries in place of sultanas. I also fallowed note two and used Splenda in place of the sugar. Even my large muffin cups did not look large enough so used my custard cups which turned out to be just the right size. Like the way some of the pear poked though the top giving a nice rustic look. Thanks for the post.

 

[katew]

Thank you Pat for the go ahead to do this without using pears. I used nectarines and strawberries and the result was so lovely - both to eat and to look at. 10 stars here for versatility !! Next time I will use pears. I was so keen to do this and there was not a pear in the house. This is a wonderfully easy recipe to do and I have shown really that any fresh fruit could be used without problems. It was a perfect jumping off point for me, so many thanks for posting Pat.